San Juan Spice 90
Dessert Recipes

Bananas Foster Bread
Yield:  16 servings (1 slice each)
1½ cups mashed ripe bananas
1 cup packed brown sugar, divided
6 T. butter, melted and divided
¼ cup San Juan Spice 90 
1/3 cup plain fat-free yogurt 
2 large eggs
6¾ ounces (about ½ cups) all-purpose flour
¼ cup ground flax seed
¾ t. baking soda
½ t. salt
½ t. cinnamon
1/8 t. allspice
Cooking spray 
1/3 cup powdered sugar

1. Preheat oven to 350 degrees. Spray 9 x 5-inch loaf pan with cooking spray; set aside.
2. Combine banana, ½ cup brown sugar, 5 T. butter, and 3 T. San Juan Spice 90 in a non-stick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool.
3. Place banana mixture in a large bowl. Add yogurt, remaining brown sugar and eggs. Beat with mixer at medium speed until well combined.
4. Weigh or lightly spoon flour into dry measuring cup; level with knife. In a small bowl, combine flour and next five ingredients through allspice.
5. Add flour mixture to banana mixture. Beat just until blended.
6. Pour batter into loaf pan. Bake at 350 degrees for 60 minutes or util a wooden pick inserted in center comes out clean.
7. Remove from oven; cool 10 minutes in pan.  Remove from pan and place on wire rack. 
8. Glaze:  Combine remaining 1 T. melted butter, remaining 1 T. San Juan Spice 90, and powdered sugar; stir until well blended. Drizzle over the warm bread.

San Juan Spice 90 Banana Bread
Yield:  16 servings (1 slice each)
Banana Bread Ingredients
2 T. butter, softened
2 T. tub light cream cheese, softened
1 cup sugar
1 large egg
9 ounces (about 2 cups) all-purpose flour
2 t. baking powder
½ t. baking soda
1/8 t. salt
1 cup mashed ripe bananas
½ cup fat-free milk
4 T. San Juan Spice 90 
½ t. grated lime rind
1 t. vanilla extract
¼ chopped pecans, toasted
¼ c. flaked sweetened coconut

1. Preheat oven to 375 degrees.  Spray 8 x 4-inch loaf pan with cooking spray; set aside.
2. Plase 2 T. softened butter and cream cheese in a large bowl; beat with a mixer at medium speed until well-blended.  Add sugar; mix well.  Add egg; beat well.
3. Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cup; level with knife. In a separate bowl, combine flour, baking powder, baking soda, and salt; stir well with a wire whisk.  
4. Combine banana and next five ingredients (through vanilla); stir well. 
5. Add flour mixture and banana mixture alternately to butter mixture. Stire in the pecans and coconut. 
6. Pour batter into the prepared pan. Bake at 375 degrees for 50-60 minutes or until pick inserted in center comes out clean. Let cool in pan for 10 minutes, then remove from pan.  Allow to cool slightly on wire rack.
7. Spoon glaze (recipe below) over loaf.

San Juan Spice 90 Glaze Ingredients
¼ cup packed brown sugar
2 t. butter
2 t. fresh lime juice
2 t. San Juan Spice 90
2 T. chopped pecans, toasted
2 T. flaked sweetened coconut

Combine brown sugar, butter, lime juice and San Juan Spice 90 in a small saucepan; bring to simmer. Cook 1 minute, stirring constantly.  Remove from heat. Stir in the pecans and coconut.  Spoon over loaf.

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